Friday, November 9, 2007
The History of the Buffalo Chicken Wing
The New Yorker has recently published a new book, "Secret Ingredients," a collection of its best writing about food and wine. To promote the book, The New Yorker has been putting some of its chapters on-line. One chapter, by the great Calvin Trillin, details The History of the Buffalo Chicken Wing. He even goes out of his way to mention that the proper way to wash down Buffalo wings is with a bottle of Molson or Genesee, and that you've got to respect.